Ingredientscarrot and quinoa salad

  • 2 tsp paprika
  • 1 tsp of each: ground turmeric, cumin, ginger, coriander & cinnamon
  • Salt & pepper
  • 2 bunches Dutch carrots scrubbed & sliced length ways
  • 1 red onion, sliced thinly
  • extra virgin olive oil
  • 1/2 cup almonds chopped
  • 1 cup quinoa
  • 2 cups water
  • juice of 1 lime
  • 500g of rocket
  • 1 tsp Dijon mustard

Directions

  1. Preheat over to 190 deg
  2. In a small bowl, mix spices, 1 tsp of each salt and pepper. Set aside
  3. In a medium bowl, toss carrots with onion and 2 tbsp olive oil. Add 1 tpsb spice mix and toss to coat
  4. Bake carrots & onion on a lined baking tray, for 20-25 minutes stirring once or twice, until tender
  5. Add almonds to baking tray when veggies are almost finished and cook until golden
  6. In a medium sauce pan, combine quinoa, water & 1 tbsp spice mix and bring to boil
  7. Cover and simmer over low heat until water is absorbed and quinoa is tender
  8. Uncover and fluff with fork and let cool slightly
  9. In a large bowl, mix 2 tbsp olive oil and juice of 1/2 a lemon and season with salt & pepper
  10. Add rocket, toss to coat and spread of large platter
  11. In the same bowl, mix remaining oil, juice of 1/2 lemon & mustard
  12. Add quinoa, veggies, chopped almonds & toss well
  13. Spoon quinoa salad onto rocket & serve!